The role of proteins in the stabilization of emulsions.

P. Walstra

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Original languageEnglish
    Title of host publicationGums and stabilizers for the food industry
    EditorsG.O. Phillips, P.A. Williams, D.J. Wedlock
    Pages323-336
    Publication statusPublished - 1988

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